Gochujang-Butter-Braised Tofu

Rust red, thick, and sticky, gochujang carries this dish on its back. It’s a potent paste, made of fermented soybeans and chiles, and smells faintly of cereal and overripe plums. Its soy-rich tang melds with butter and jarred bouillon paste, another umami-rich staple, for a sauce so savory and well-rounded it’s hard to imagine the entire thing took less than 30 minutes to cook. Look for gochujang paste (rather than “gochujang sauce,” which is an entirely different product) sold in plastic tubs rather than glass jars as they tend to be more vibrant in color and flavor.